This growing season, I am going to be writing a weekly update on my CSA share. A half share – one full grocery bag – of produce will be featured from Windham Gardens in Granby, CT every week for the next 20 weeks. I plan on both preserving and eating the harvest fresh. Windham’s CSA is different from most, as the CSA member gets to fill their own bag.
In the Bag this week: Zucchini, Snap Peas, Yellow Squash, Broccoli, Green Garlic, Garlic Scapes
When my dad was growing up, his mom made stew. The little bit of leftovers from each meal went into a pot at the end of the week. Stew. Steak? Goes in the stew. Veggies? In the stew. Pasta, rice, potatoes? Guess. Now that I barter for a dozen fresh eggs every week, frittatas have become my stew. Anything from pasta to potatoes to… you name it, it tends to go into frittata. So this week, lest my new CSA produce spoil, I turned it into a week’s worth of lunches.
CSA Frittata, Spring Style
9-12 eggs, scrambled
2 small zuchinni & yellow squash, chopped
3 garlic scapes, chopped
1 clove green garlic, minced
2 slices applewood smoked bacon
1 cup grated sharp, salty cheese (cheddar, parmesan, asiago, a combination thereof)
smoked paprika, salt & pepper to taste
Cook the bacon until crisp, chop into small pieces. Cook chopped veg in bacon fat or olive oil, as preferred. Cook until just fork tender, remove from pan. Pour in the eggs, add the filling and cheese over the top. Bake 25-30 minutes at 350° until the eggs set OR cook over the stovetop over medium-low heat, covered with a lid until set.
1. Pour the eggs in a very well greased pan, then sprinkle the fillings in. Otherwise, if you pour the eggs over, all of the fillings will be on the bottom of the frittata. Before it sets, feel free to swirl and adjust accordingly.
2. Cook the fillings beforehand to your liking.
3. Finish in the oven just until set – keep an eye on it.